The Use of Cereal Components in the Preparation of Ice Milk

The purpose of this study was to investigate preparation of ice milk mixes by substituting oat milk and oatmeal or barley milk and milled barley instead of buffalo skim milk (BSM) and skim milk powder (SMP) at ratios 0 : 100 (C0), 25 : 75 (OC25 & BC25), 50 : 50 (OC50 & BC50), 75 : 25 (OC75 & BC75) and 100 : 0 (O100 & B100) and substituting their blend instead of BSM and SMP at ratio 75 : 25 (OBC75) and evaluation of frozen products physically, sensually, economically and nutritionally. The ice milk made from 100% BSM and SMP served as the control (C0). The results showed that replacement of non fat milk solids (MSNF) with grain oat and barley components increased pH and viscosity values and decreased the specific gravity (Sp.gr), weight per gallon (Wt/gal) and whipping ability of ice milk mixes. Ice milk mixes made from 100% grain oat and barley components were excluded from the ice milk processing because of their very high viscosity and very low whipping ability. Incorporation of oat's or barley's components into ice milk mixes negatively affected Sp.gr, Wt/gal, overrun values and meltdown rate of the resultant ice milks. Results of sensory evaluation showed that most acceptable ice milks compared to untreated ice milk (C0) they order BC25-, OC25-, BC50-, OBC75and OC50ice milk. Economically, BC25ice milk was the least expensive, followed by BC50and OC25then OBC75ice milk. The nutritional analysis of ice milks more palatable sensually and economically (BC25-, BC50-, OC25and OBC75ice milk) indicated that calories, protein, ash, carbohydrate and dietary fibers were found to be good amount in comparison to C0. Thus, these ice milks would be highly nutritious and not expensive.